Nostalgic Napolitan Spaghetti

Napolitan Spaghetti was the first pasta I cooked.I used 1.4 mm thick pasta this time.Bacon + wiener sausage combination is also delicious when you don't have ground meat. For 2 servings. Recipe by Tomomaki0313

Pasta napolitan is the one dish my husband makes better than I do!If you reduce the ketchup while heating, the pasta will be nice and separated instead of sticky.Taste and add more ketchup if needed.The butter is added at the very end for some flavor only.You can use bacon instead of ham! Recipe by Nekoringo

-There's many types of pasta, but I always come back to this simple napolitan spaghetti dish.-It can be made easily with what's in your fridge.Once you've added the ＊ ingredients cook to evaporate the liquid. Recipe by Shinamoro-rus

This is a very popular menu you will find at classic cafes in Japan.It's also easy to make at home!

I've loved kissaten-style old fashioned pasta napolitan for long time. After many failures, I was finally able to recreate that flavor. Pasta napolitan served in kissaten has been made in bulk in advance and frozen, which is why it's so soft and messy. I can't replicate it exactly, but I think it tasted like this.By mixing the pasta and grated cheese quickly in the napolitan sauce, the sauce and pasta mix well together and the pasta remains moist. If you stir fry it for too long, it will get dry and hard.If you don't have canned tomatoes you can make this just with ketchup. In that case, add extra pasta boiling water and ketchup. Recipe by Shunashuna

I created this recipe from the days when I worked at a a cafeteria.The flavor varies depending on how thick the pasta is and how well you drain the water. Adjust the flavor by varying the amount of ketchup.Cook the pasta until it's still a bit firm. Flavor the ingredients then add the pasta to keep the dish from being watery. It's a good idea to pour some oil over the pasta. Recipe by Rimuyuramanma

My family loved spaghetti Napolitan (a Japanese-style pasta dish). I wanted to give them a variation of it sometimes, and this recipe is the result. I used Chinese ingredients like bok choy and char siu instead of the usual western ingredients (like bell peppers, mushrooms, wiener sausages etc.) and just added 100% sesame oil! This transforms the usual spaghetti Napolitan into a fragrant, rich Chinese-style dish.Cook the spaghetti in lots of boiling water. Please boil the spaghetti according to the instructions on the packet. Stir fry the stem part of the bok choy leaves first, and then add the leaf part. Adjust the amount of salt and pepper and toasted sesame seeds to taste. Recipe by Kadoya-seiyu

When I was little, spaghetti meant napolitan or meat sauce. (We didn't call it pasta.) I loved the napolitan my mother made, and she made it for me often. I adapted my mother's flavors.The reason for taking out the pasta early is because some of the boiling water is added to the sauce, and also because it's mixed thoroughly in the sauce. The key is to blend the seasoning ingredients completely with the solid ingredients before adding the pasta. In addition, the Worcestershire-style sauce, sugar, soy sauce and margarine as 'hidden' ingredients are all a must. The combination of various ingredients is terrific. For 2 servings. Recipe by Doronjo mama

After watching Midnight Diner, I wanted to make all the dishes featured in it.In Midnight Diner, it says that the ingredients for Napolitan Spaghetti are onions and ham, with mushrooms added for a modern touch, and most importantly, green bell peppers. When I saw the green bell peppers in the picture, I knew I had to make this dish because I love green bell peppers.TipsMake sure to sauté the ingredients until fragrant before adding the spaghetti and tomato sauce.Since I'm not a big fan of ham, I used half ham and added a bit of sausage. If you want to keep it simple, just use one of them.For those who like it spicy, adding Tabasco at the end is a great idea!

This is a pasta I've made for my family for over 20 years. Add garlic to taste. It's also delicious without garlic.Boil the pasta for about a minute less than instructed on the package.This time, I used bacon and wiener sausages, but it's good with just the wiener sausages as well.Note: If you add a bit of soup stock granules, it's even more delicious. In this case, reduce the salt a bit. Recipe by Yuuyuu0221

My son likes spaghetti with meat sauce and also Napolitan and wanted me to include it in his bento, so I make him a flavorful Napolitan spaghetti bento that tastes great even when cold (。^_・)ノ.I learned this secret trick about spaghetti from a TV show, but you add the spaghetti to the boiling water and stir for 1 minute. You will boil it again, so after one minute passes turn off the heat and cover it with a lid. After boiling the spaghetti as directed on the package minus one minute, strain. If you want to cook it al dente, adjust the cooking time by subtracting 2 minutes♪. Using vegetable oil and not olive oil is also an important point ヽ(*^^*)ノ. Recipe by Kyoku

When making Italian food that uses tomatoes, I use fish sauce as a replacement for anchovies. Recipe by FarmersK

I tried this recipe from cookpad.japan. I made this with limited ingredient at my home, but still turned out fabulous 😁😁😁. I made some changes in the recipe from the original one. Enjoy! 😁😁😁

I love napolitan, and I often made this for my daughter's lunch when she was little.I listed this recipe in the hopes that one day when my daughter grows up she'll make it for me.Be sure to emulsify the oil and water in Step 6!If you do this you'll definitely end up with a delicious pasta.Please use whatever veggies you like. At our house, my daughter loves shimeji and eggplant so we always use lots of those. Recipe by Erihono

I added ketchup instead of sugar from the recipe "Sweet and spicy salad with kiriboshi daikon"and thought about this while making a stir-fry! It was a dish that definitely went overboard on the ketchup lol.Wiener sausages and onions are a MUST, but the rest of the ingredients can be switched at your preference. Recipe by ochikeron

I love eggplant, so I tried adding it to napolitan.When it's in season you can eat a lot of it.Cooking the vegetables together with the ketchup takes away the sourness of the ketchup and makes it easier to mix in with the spaghetti. Recipe by Momokappaebisen

The pasta napolitan I have at a certain cafe is a bit spicy and I love it. So I copied their flavor. When I tried adding chorizo instead of bacon, it tasted awesome, so that's what I used. We enjoy this with the addition of seasonal vegetables.Since the pasta is combined at the end in the pan with the other ingredients, stop cooking it when it's still a bit firm. The curry powder is a hidden ingredient. There are differences in curry powder depending on the brand, so don't add too much! Besides brussels sprout you can use nanohana, mushrooms, or whatever seasonal vegetables at hand. Recipe by Mawaru7

I came up with this recipe thinking that Napolitan pasta, that I love, would also be delicious as a soup pasta.Once the milk starts to bubble, don't let it continue to boil for very long.Try to time things so that the soup is ready and the pasta finishes boiling at about the same time.Use whatever amounts you like for the ketchup and Japanese Worcestershire-style sauce. Recipe by Poron526

I was involved in sports when I was in middle school, (which was like 20-odd years ago...) and was hungry all the time. So I used to eat tons of easy recipes like this one made by my mom. Even now that I'm an adult, I seem to have the same big appetite...why?!You can freeze this, so divide it into small portions and use in bentos! For 2 servings. Recipe by Nekorin222

I love ketchup, so I make my yakisoba noodles "Napolitan" style.Make several holes in the bag of noodles with scissors, and microwave for about 40 seconds. Do this while stir frying the vegetables. I used thick Chinese style noodles. You can add garlic too. If you make the fried egg in the frying pan before stir frying, you'll only need one pan to make everything. For 1 serving. Recipe by rie-tin

Featured on Cookpad and in three cookbooks, this is a yakisoba with a ketchup flavor. It's simple, affordable, and delicious! Perfect for lunch or a bento box. The origin of this recipe: I love ketchup, so I make yakisoba with a Napolitan twist. Featured on Yahoo! Top Page on September 2, 2015, in a special on easy side dishes for breakfast and bento boxes. Included in two Cookpad books and supermarket promotions. Featured on the top page on April 26, 2017.

I still had more than the half of the cabbage I bought last weekend... I chose the biggest one in the supermarket and bought it but when I brought it home the cabbage was much bigger than I had thought...If you with eat this as a main dish, I think it will be enough for 1 person!? For 2 servings. Recipe by ochikeron

I saw this recipe in a cookbook a long time ago, and I changed it a little bit to make my own version.There were some domestically grown shimeji mushrooms and maitake mushrooms that I had bought on sale, but they were just sitting in my fridge, so I added them all to the dish.I made it for the first time in a while. ´You can also use onion, green peppers, carrots, and corn, etc.You can use anything that goes well with ketchup. Please cut the vegetables that are hard to cook though into small pieces. Recipe by Chisora

This is a French recipe. It's very easy, cheap, fast and really good. Hope you will enjoy!

This ketchup-flavored version is known in Japan as 'spaghetti napolitan'. Although the name is derived from the Italian city of Naples. Everyone likes this taste in Japan.I used 1.7mm sized spaghetti. For this recipe, more than 1.6mm sized spaghetti is better because they get coated with tomato sauce well. Adjust the proper timing of cooking the sauce by calculating estimated cooking time of spaghetti.

Easy to make, good old fashioned, home styled Spaghetti. I grew up on this. My Dad and my aunt, use to make this all the time.

A sweet & sour pasta dish made with ketchup.

Is it officially summer when you get your dock put in? Well... it just snowed yesterday! 😂😂This is my absolute favorite recipe in the WORLD!! This is amazing! Originally I would use regular spaghetti noodles instead of red lentil noodles but I’ve been trying to make my foods a little more healthy so... why not? #tryingitout

This pasta is eaten a lot in the Lazio region of Italy, where Rome is located. The tomato sauce with cheese mixes well with pasta. It's easy but it's not that well known, so I've uploaded the recipe.In Italy we use a type of long pasta with a hole in it called bucatini, but since it's hard to find in Japan, I use thick spaghetti (with a cooking time of about 10 minutes) instead. The authentic version of this recipe uses sheep cheese (Pecorino Romano), but you can use any other natural melting cheese instead. Recipe by Ulisse